Puffball Mushroom Lasagna Food

PUFFBALL MUSHROOM LASAGNA

Steps:

• Heat the oil with the garlic and onions and cook until translucent on medium heat. Add the tomatoes, wine, basil, a pinch of salt and the red pepper flakes, then simmer the mixture gently for 30 minutes. Puree the mixture carefully in a highspeed blender while still hot, then pass through a fine chinois strainer (optional) and reserve until needed.
• Melt the butter then add the flour to form a roux, cook on medium heat until it smells toasty, the add the milk in four separate 1/4 cup additions, whisking well to make sure the milk is incorporated before adding the next 1/4 cup. When all the milk has been added and the sauce has thickened nicely, remove it from the heat and whisk in the salt and nutmeg to taste, then the parmesan. Transfer the sauce to a container to cool.
• Mix all ingredients together until combined.
• First, cook the puffball slices. You can do this a number of different ways, but I like to rub them with oil or melted butter and cook each slice of puffball mushroom on the stove in a cast iron skillet, if you're in an apartment, you may want to open the windows and turn off the smoke detector for that. Alternately, grease and bake, or grill until wilted.
• Preheat the oven to 350. When all the puffball slices are cooked, liberally spread the bottom of the baking dish with tomato sauce, and top with a 1/4 cup or so of the bechamel.
• Place a layer of sliced puffball mushroom on top, then top that with half of the spinach filling, then more tomato sauce and bechamel, then another layer of mushrooms, then the other half of the filling, then more tomato and bechamel, then another layer of mushrooms, then tomato, bechamel, and extra grated mozzarella and parmesan.
• When the lasagna is assembled, bake, uncovered until hot throughout and the crust is golden brown, about 45 minutes. If your oven isn't browing the top, turn up the heat for a couple minutes until it's all golden crusty and delicious.

MUSHROOM LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through., Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.